by Chef Tara Oliver as demonstrated at the club meeting on Oct. 1, 2023
Serves: 4 people. Preparation time: 45 minutes.
- 7 C. Chicken or Vegetable Stock or Broth
- 4 Garlic Cloves, Minced
- 2 T. Extra Virgin Olive Oil
- ⅔ C. Finely Chopped Onion or Leek
- 1½ C. Arborio Rice
- ½ C. Dry White Wine
- 1 t. Finely Chopped Lemon Zest
- 1 T. Freshly Squeezed Lemon Juice
- 2 C. Finely Chopped Fresh Herbs, (parsley, tarragon, chives, chervil, dill, basil)
- ½ C. Freshly Grated Parmesan Cheese
- Salt and Freshly Ground Pepper to taste
• Put your Stock or Broth into a saucepan and bring it to a simmer on the stove.
• Heat the Olive Oil over medium heat in a wide, heavy skillet or saucepan. Add the Onion or Leek and ½ teaspoon Salt and cook gently until it is just tender, about three minutes. Do not brown.
• Stir in the Rice and Garlic and stir just until the grains of Rice become separate and begin to crackle. Add the Wine and cook, stirring, until it is absorbed.
• Begin adding the simmering Stock or Broth, a couple of ladlefuls (about ½ cup) at a time. The Stock should just cover the Rice and should be bubbling, not too slowly but not too quickly. When the Rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done.
• Add another ladleful of Stock to the Rice. Stir in the Herbs, Salt, Pepper, Lemon Zest, Lemon Juice, Parmesan and remove from the heat. The mixture should be creamy. Serve right away.
”Arborio Rice” - This is an Italian short-grain rice named after the town of Arborio in the Piedmont region of Italy. It's the same rice used to make Rice Pudding in Italy.
”Risotto” - This is a Southern Italian Rice dish cooked with broth until it reaches a creamy consistency. In Italy, Risotto is served as the first course (Primo), but after the Antipasto and before the second course (Secondo) of meat or fish. Buon Appetito!
